Ingredients
- 3 1/2 - 4 pound beef pot roast
- 2 small containers frozen chopped green chilies, thawed or 6 freshly roasted chilies, seeds removed and diced
- 1 can Mexican-style tomatoes
- 2 Tbsp garlic powder
- Salt as desired
Directions
Place roast in slow cooker, top with green chilies, can of Mexican-style tomatoes and stir in garlic powder. Cook on low 10-12 hours. Shred with 2 forks. Meat should be very tender when cooked this long. Salt as desired. Great on tacos, on taco salads or rolled in tortillas or just in a bowl topped with some shredded Monterrey jack cheese.
Number of Servings: 8-12
By Kathleen W. from Dothan, AL
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